Food & Drink Books

Book SynopsisBehind the Bar shines a light on 50 signature cocktails from the most iconic hotel bars across the world, appealing to tried-and-true cocktail lovers and design aficionados alike.Recipes from some of these storied properties will inspire enthusiasts to re-create timeless cocktails at home. Plus, anecdotes supplied by barkeeps and hotel and design personalities will enliven the recipes and reveal why so many hotel bars have endured through the years or have made an impact on the modern world.The clandestine speakeasy has been glorified countless times for its mix of sex appeal and transporting décor but the hotel bar should also be recognised for its sophistication, grandeur, or showmanship.Behind the Bar does exactly that but also transcends the cocktail crowd niche. It is just as much a book for the traveller with a strong appreciation for design as well as the fantasy-filled armchair traveller charmed by illustrations and nuggets of history.

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Book SynopsisShowstopper cookies for a new generation: from Martha Stewart, an authoritative and creative collection to take your cookies to the next level in flavor, technique, and decorative appealNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORKThe editors of Martha Stewart Living present a new, fun source for anyone looking to make their go-to cookies even better and bolder. These recipes make ordinary cookies absolutely extraordinary—all the familiar favorites you love, but taken up a notch in variety, flavor, and creativity. Classic recipes discover new life with unexpected twists such as Brown-Butter Crinkle Cookies and Carrot Cake Thumbprint Cookies. Go over-the-top in super-sized fashion with Chocolate-Chocolate Chip Skillet Cookies; get inspired by cultures around the globe with Brazilian Wedding Cookies and Stroopwafels; and celebrate with beautifully decorated holiday treats, such as Easter Egg Puzzle Cookies and Snowball Truffles. Whether for a special celebration or a sweet anytime-treat, you''ll be sure to find inspiration to trade in your everyday cookies for versions far more special—and especially delicious.

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Book SynopsisThere is only one state in the US which lives up to the epithet 'the best BBQ in the world', and that is Texas.

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Book SynopsisIn Gennaro's Verdure, Gennaro transforms humble vegetables from side dish material into the hero of the plate, using punchy flavours from staple ingredients in his unique and much loved Italian style.The don of Italian cooking takes veg to the next level. Belissimo!' Jamie OliverGennaro''s food is full of passion and wonderful flavour; his delightful book puts vegetables at the centre of the table and makes them the star of the show' Ainsley HarriottStructured by colour chapters that group recipes into vegetable families, Gennaro champions their versatility and breaks the common misconception that vegetables lack texture and flavour.While not all recipes are entirely plant-based, Gennaro ensures that every dish includes the beauty and goodness of plants. With his signature Italian touch, these innovative meals are designed to please not only vegetarians, vegans and flexitarians, but also meat-eaters looking to incorporate more vegetables into their diet.Green Vegetables, Gennaro highlights the crisp freshness and health benefits of greens like asparagus, spinach, and broccoli.Try Gennaro''s Asparagus Carbonara and be tempted by his Spinach plumcake', a unique creation that combines savoury and sweet flavours.In Red Vegetables, Gennaro celebrates the rich flavours of produce such as tomatoes, Swiss chard and red peppers. From Chard Calzone to a zingy Tomato Sorbet, Gennaro proves that these red gems can be the star ingredients.Sunshine Vegetables radiates with the vibrant colours of yellow, cream and orange vegetables. Gennaro showcases the natural sweetness and sunny disposition of carrots, onions and pumpkins, from comforting Pumpkin Gnocchi to Carrot Soufflé.Purple Vegetables uncovers the hidden treasures lurking in the depths of our refrigerators like aubergines, purple radicchio and beetroots. Savour Beetroot Capracchio and Raddchio Terrine over a picnic lunch on a summer's day, imagining you are on the Amalfi Coast.

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Book SynopsisLearn how to make meals that are out of this world with this indispensable guide to the food of the stars! Perfect for every fan, this updated edition of The Star Trek Cookbook from the New York Times bestselling author comes with brand-new and delicious recipes, tantalizing visuals, and easy-to-follow instructions and advice to make the best foods from the future. With all-new recipes right beside timeless classics, food stylist and New York Times bestselling author Chelsea Monroe-Cassel’s reimagining of The Star Trek Cookbook presents a visual feast along with complete guides on favorite foods from across Star Trek, adapted for easy use in 21st-century kitchens. Themed as a Starfleet-sponsored collection of recipes from across multiple quadrants and cultures, and intended to foster better understanding of different species from a human perspective with its Earth-centric ingredients, this must-have cookbook embraces the best of Star Trek and its core message of hope, acceptance, and exploration in the spirit of gastrodiplomacy.

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Book SynopsisThe Number One BestsellerA DEEP DIVE INTO WOMEN'S HEALTH** Is heart disease a 'male' disease?** Are certain vitamin and mineral requirements particularly important at certain points of women's lives?** Can I stay active during pregnancy?** Why are women more likely to experience stress-related conditions?** How does sleep affect my overall health?** What can I eat to ease my menopausal transition? The male body has always been the default body in clinical medicine, making the assumption that women are just smaller versions of men. This could not be more wrong. This bold, comprehensive guide to understanding women's health shakes up the narrative for women of all ages. The Female Factor provides methods to protect and maximise your health in positive, affirming steps. Spanning nutrition, movement, mood, sleep and 50 balanced and delicious recipes, this is a blueprint to understanding and aligning your wellbeing, your hormones and your body, both in the short-term and long-term, filled with practical and insightful information to harness throughout the course of your life.Trade ReviewSimply put, this is our bible and it should be yours. -- Metro

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Book SynopsisShake, stir and mix your way to whisky and bourbon connoisseur status with award-winning bartender Jesse Estes as he demonstrates how to tame these fiery spirits in 40 delicious cocktail recipes. Today, many popular classic whisk(e)y cocktails tend to be bourbon-based (such as the Old Fashioned, Manhattan, Mint Julep, Whiskey Sour, etc), but there are some great Scotch and Irish drinks too (Blue Blazer, Morning Glory Fizz) to enjoy too. First master the classic cocktails, then learn new creative variations that are bound to impress. Whether you prefer an American bourbon with notes of caramel, a spicy rye, a classic sturdy Scotch, or a distinctly innovative Japanese Nikka, this exciting cocktail recipe selection includes a wide range of whiskies from around the world. This is the perfect book for any dedicated whisky-lover or keen home bartender to add to their collection.

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Book SynopsisThe ultimate cookbook for Pusheen fans and cat lovers alike, Let’s Bake features forty vibrant recipes for sweet treats and savoury snacks, inspired by the adorably plump and mischievous kitty. Each recipe is either Pusheen-shaped or features Pusheen’s face (or the faces of her friends), so these treats will both satisfy your taste buds and tickle your funny bone. With ideas for home chefs of every skill level, from fruit tarts to doughnuts, and beyond, there is something delicious for everyone in Let’s Bake.

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Book SynopsisWaffle irons make more than waffles! Discover endless possibilities for what a waffle iron can do with this must-have cookbook. Featuring 101 sweet and savory dishes, from carrot cake and crab cakes to cheesy omelets, cheeseburgers, apple tarts, and so much more, these recipes include everything you''ve never thought of making in a waffle iron. Also included are recipes for four dipping sauces to pair with meals. These inventive waffle iron recipes are easy to make and only take minutes to cook, making them perfect for camping or feeding a crowd quickly over a fire.

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Book SynopsisDelicious recipes for modern seasonally inspired, Neapolitan-style pizza from The World''s Best Pizza Maker.Sorry, NYC—the best pizza maker in the world has been named, and he lives in London—New York Post Michele Pascarella, the founder of London’s Napoli on the Road, was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023 and Best Pizzeria in Europe in May 2024. Michele is a pioneer of contemporary pizza making and his win is a testament to how he pushes the boundaries of flavor and innovation within the art of pizza making. It’s not just about crafting the perfect dough or finding the finest ingredients; it’s about the artistry and passion that goes into every slice… so says the pizza visionary. Originally from Naples, Michele started his business driving around in a three-wheel Ape Piaggio truck complete with a wood-fired oven, making pizzas at markets across London. Now, 8 years later, at his two hugely popular restaurants Michele changes his menu almost entirely every three months, to make use of seasonal ingredients, respect the course of nature and work with local suppliers. The book offers 65 delicious recipes for pizza, organized by season, as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy—the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.

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Book SynopsisLearn to make authentic, delicious, and easy Dominican meals with Vanessa Mota, creator of the popular food blog My Dominican Kitchen. In The Dominican Kitchen, Vanessa Mota, creator of the popular blog My Dominican Kitchen, brings the everyday dishes she grew up with in the Dominican Republic to your busy life. Made with easy-to-find ingredients and featuring traditional comfort foods, the 80 recipes incorporate the delicious flavors of la comida criolla dominicana (Creole food), with influences from the Taíno, Africa, Europe, the Middle East, and China. Enjoy snacks, sandwiches, salads, sides, mains, desserts, and drinks, including: Arepitas Chulitos Chimi burgers Plátanos fritos Sancocho Pollo guisado Empaguetadas Flan de coco Morir soñando and more Complete with step-by-step instructions, stunning photos, stories from the DR, and information for stocking your pantry, The Dominican Kitchen will have you enjoying this exciting cuisine right in your own home.Table of ContentsIntroduction The Dominican Pantry Tools & Equipment What Is Sofrito How to Peel Plantainssnacks & sandwiches Arepitas de Maíz (Cornmeal Fritters) Arepitas de Yuca (Cassava Fritters) Pastelitos de Pollo (Mini Chicken Empanadas) Chulitos (Cassava Rolls) Torrejas de Berenjenas (Fried Eggplant) Kipes o Quipes (Kibbehs) Pan de Yuca (Cassava Cake) Yaniqueques (Fried Crispy Johnnycakes) Pan con Aguacate (Avocado Sandwich) Chimichurri (Chimi) Burger Sandwich de Pierna (Pulled Pork Sandwich) Shredded Chicken Filling Ground Beef Fillingsalads & sides Ensalada de Aguacate (Avocado Salad) Ensalada de Hojas o Ensalada Verde (Garden Salad) Ensalada de Tayota, Zanahoria y Huevos (Chayote, Carrot, and Egg Salad) Ensalada Rusa (Potato Salad) Ensalada de Coditos (Macaroni Salad) Arroz Blanco (White Rice) Habichuelas Guisadas (Stewed Red Beans) Gandules con Coco (Pigeon Peas with Coconut Milk) Moro de Habichuelas Rojas (Rice with Beans) Moro de Gandules con Coco (Rice, Pigeon Peas, and Coconut Milk) Arroz con Fideos (Rice and Fried Noodles) Yuca con Cebolla (Boiled Cassava with Onions) Plátanos Fritos (Fried Plantains) Guineítos (Savory Green Bananas) Batatas Fritas (Fried Sweet Potatoes)soups & stews Asopao de Camarones (Shrimp and Rice Soup) Sancocho Dominicano (Meat and Vegetable Stew) Sopa de Mondongo (Tripe Stew) Sopa de Pico y Pala (Chicken Soup) Sopa de Pescado (Fish Soup) Chapea de Gandules con Coco (Legumes, Rice, and Coconut Soup) Sancocho de Habichuelas (Black Bean, Meat, and Vegetable Stew)main dishes Mangú con los Tres Golpes (Mashed Plantains with Eggs, Salami, and Fried Cheese) Locrio de Pollo (Chicken and Rice) Locrio de Longaniza (Rice with Dominican Sausage) Locrio de Salami (Rice with Dominican Salami) Locrio de Pica Pica (Rice with Spicy Sardines) Chofán (Dominican Fried Rice) Pastelón de Plátano Maduro (Sweet Plantain and Beef Casserole) Espaguetis Dominicanos (Dominican Spaghetti) Tostones Rellenos (Stuffed Fried Green Plantains) Pollo Guisado (Braised Chicken) Rabo Encendido (Spicy Oxtail Stew) Bistec Encebollado (Steak and Onions) Chivo Guisado (Braised Goat) Chicharrón de Pollo (Fried Chicken) Hígado Encebollado (Liver with Onions) Puerco Asado o Pernil (Roasted Pork Shoulder) Pollo Horneado con Wasakaka (Roasted Chicken with Wasakaka Sauce) Pescado Frito (Fried Fish) Pescado en Coco (Fish in Coconut Sauce) Bacalao con Huevos (Codfish and Eggs) Camarones Guisados (Stewed Shrimp) Masa de Cangrejo Guisado (Stewed Crabmeat) Bacalao Guisado con Papas (Stewed Codfish with Potatoes) Arenque con Huevos (Herring and Eggs)desserts Flan de Coco o Quesillo (Coconut Flan) Habichuelas con Dulce Dulce de Leche Cortada (Curdled Milk Fudge) Jalea de Batata (Sweet Potato Pudding) Plátanos al Caldero (Caramelized Ripe Plantains) Arroz con Leche (Rice Pudding) Jalao Majarete (Corn Pudding) Conconetes Bizcocho Dominicano (Dominican Cake) Pudín de Pan (Bread Pudding) Pan de Maíz (Corn Bread) Pan de Batata (Spiced Sweet Potato Cake)drinks Morir Soñando Morir Soñando de Limón (Lime Morir Soñando) Morir Soñando de Chinola (Passion Fruit Morir Soñando) Batido de Lechosa (Papaya Shake) Batido de Zapote (Mamey Shake) Batido de Guineo (Banana Shake) Jugo de Remolacha, Naranja y Zanahoria (Beet, Orange, and Carrot Juice) Jugo de Chinola (Passion Fruit Juice) Mamajuana Avena Caliente (Hot Oat and Milk Drink) Chocolate Caliente (Hot Chocolate) Té de Jengibre (Ginger Tea) Index Acknowledgments About the Author

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Book Synopsis ‘There are so many recipes in here that have me planning all manner of meals to look forward to.’ – Nigella Lawson With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included. The recipe chapters are arranged into sections by texture:Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso DengakuSoft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofuMashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantonsSilken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stewFermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh MiDried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergineSweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding

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Book Synopsis60 delicious cocktails for crisp autumn and cosy winter, all beautifully bundled up in a lavishly illustrated cocktail gift bookCrackling fires, the crunch of autumn leaves, toasty mittens, and frosted windowsFrom mulled wine to festive spritzes, hot toddies to fireside tipples, Winter Warmers offers 60 cosy cocktails for autumn and winter. Settle into an armchair by the fire and sip boozy treats of the season, including a Pumpkin Spice Espresso Martini, Hot Buttered Maple Bacon Bourbon, Peppermint Patty, Festive Cranberry Punch, 3-Booze Egg Nog, the BEST mulled wine, and much more.

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Book Synopsis'A handbook of classic cocktails essential to every host's repertoire' VogueWant to master the art of mixology from home?Of all the skills you might acquire in life, learning how to make exquisite cocktails is the least likely to be a waste of your time.In this classic guide to cocktailing, writer, columnist and founder of 'The Spirits' newsletter - "a book club but for cocktails" - Richard Godwin offers over 200 delicious, inventive and accessible recipes.Beautifully written, laugh-out-loud funny and full of practical good sense as well as fascinating historical snippets, this little book contains everything that an amateur needs to up their cocktailing game - and increase the sum of human happiness.'Simple to navigate and fun to read, it's the only book I reach for on a Friday evening. The weekend starts here.' Felicity Cloake'I truly love this book. No one writes about drinks like Richard Godwin - I enjoy his prose as much as anything in the glass.' Marina Hyde'The best, most elegant and most sparkling' cocktail book' EsquireTrade Reviewthe best, most elegant, and most sparkling of such books on my shelf at the moment is Richard Godwin's The Spirits: A Guide to Modern Cocktailing. It's one thing to mix drinks, but another to know their joy by heart, and the author serves up truths like the veritable philosopher of the art form. Not many books, and certainly not the Bible, can offer to save your marriage, but The Spirits might do that and a little more. * Andrew O'Hagan, Esquire *Simple to navigate and fun to read, it's the only book I reach for on a Friday evening. The weekend starts here. * Felicity Cloake *I truly love this book. No one writes about drinks like Richard Godwin - I enjoy his prose as much as anything in the glass. * Marina Hyde *Richard is a charming and fantastically engaging guide, and this marvellous book captures all that great and glamorous about drinking well-made drinks. * Sathnam Sanghera *The Spirits is debonair, indispensable and easy enough to use after a few. * Damian Barr *

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Book SynopsisDazzle crowds with over 80 exciting plant-based recipes from Dirty VeganDo you fancy getting dinner on the table in under 30 minutes? A simple one-pot wonder? Or maybe you want to cook to impress? Whatever you''re after, the Dirty Vegan has something for you.In Dirty Vegan: Fast & Easy you''ll find 80 recipes for proper plant-based grub, ideal for anyone who wants more veg in their diet, whether fully vegan or not. With this book you can say goodbye to long hours in the kitchen, as it is all about cutting out the faff so you can eat a balanced, tasty meal in no time.CONTENTS INCLUDE:Protein-packed RecipesVegan sausage & orzo casserole; The dancing falafel bowl; Seitan tacos with butter bean hummusEasy One-pot MealsSmoky dark chocolate chilli; Vegetable gochujang stew; Ra-ta-ta-tatouilleComfort (or CWTCH) FoodThe ultimate hangover dirty fries; Moooooo-less beef & mushroom pie; Fly-away cauliflower buffalo bites20-minute MealsRainbow coloured stir-fry; Cheesy potato balls; Wild mushroom & mixed pepper fajitasLight, Summery RecipesVegan papaya salad; Quiche Lorraine; Canarian potatoes with mojo sauceRecipes to ImpressButter bean bourguignon; Vodka pasta; Patatas bravasTooth-killer PudsMango sorbet; Avocado chocolate mousse; Salted caramel sticky puddings

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Book SynopsisNEW YORK TIMES BESTSELLER • The eagerly anticipated new cookbook with 100+ recipes from the author of The MeatEater Fish and Game CookbookIn his previous books, outdoorsman and hunter Steven Rinella brought wild game into the kitchen, teaching readers how to butcher and cook wild fish and game to create standout dishes with reliable results. Now, Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it’s caught, cooked, and eaten outside.  Each chapter covers a different outdoor cooking method—grilling, smoking, cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. There’s something here for everyone who loves the outdoors, from backyard grill masters to backcountry big game hunters. The over 100 easy-to-follow recipes include:• Stuffed Game

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Book SynopsisThe essential accompaniment to the hit series Great British Bake Off which teaches the nation to bake.

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Book SynopsisFood Book of the Year at the 2019 André Simon Food and Drink Book Awards The Sunday Times Food Book of the Year'A masterpiece' - Bee Wilson, The Sunday TimesAs featured on BBC Radio 4 The Food Programme 'Books of the Year 2018''This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella LawsonShortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year''I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas''...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift'When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons.How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.Trade ReviewHer writing is incredibly vivid: her anecdotes invite you to sit down at the table with her and taste the flavours she describes. * The Culture Whisperer 'Best Books To Gift' *The perfect book for anyone who loves hosting, How To Eat a Peach is a great reference for how to create amazing lunch and dinner party menus and is filled with Diana Henry's favourite dishes and recipes from around the world. * Lovefood.com ‘Ultimate Food-lovers’ Christmas Gift Guide’ *Diana Henry's How to Eat a Peach is the only book I managed to find time to write about. To be fair, I made the time to do that because it's a gem. In short, I think it's her best cookbook to date. * Ed Smith, Rocket and Squash 'Books Ideas for Christmas 2018’ *A Masterpiece * Bee Wilson, The Sunday Times *This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book. * Nigella Lawson *Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini. * The Guardian 'Books of the Year' *I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful. * The Times 'Best Books of the Year' *..her best yet...superb menus evoking place and occasion with consummate elegance * Financial Times *The recipes are superb but, above all, Diana writes like a dream * Daily Mail *Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception. * delicious. magazine 'Top 10 Food Books of 2018' *You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet. * Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' *No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her. * The Independent 'Best Books of the Year' *The stories associated with the meals are what draw you in. * The Herald 'The Year's Best Food Books' *A life-enhancing book * The London Evening Standard 'Best Cookbooks To Buy This Christmas' *...enchanting, evocative menus. * iPaper *One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list! * Good Housekeeping 'Favourite Reads to Gift' *

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Book Synopsis''A delight to read'' RACHEL KHOOShortlisted for the 2015 Fortnum & Mason Food Book AwardWinner of UK''s Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015''When we eat, we travel.'' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart of thirty-nine cuisines. What''s the origin of kimchi in Korea? Why do we associate Argentina with steak? What''s the story behind the curries of India? Weaving anecdotes and history - from the role of a priest in the genesis of camembert to the Mayan origins of the word ''chocolate'' - with recipes and tips from food experts such as Yotam Ottlolenghi, José Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike.Trade ReviewA fascinating project, telling some fantastic stories about a broad range of cuisines. Mina's style is engaging and illuminating and the food cries to be cooked -- YOTAM OTTOLENGHIThe Edible Atlas is not only a delight to read but also peppered with delicious recipes, facts and flavours from around the world -- RACHEL KHOO * * author of The Little Paris Kitchen * *The Edible Atlas deserves a place on every serious cook's bookshelf. Intelligent, informative, entertaining and very handsome. Mina Holland's prose is as engaging as her recipes. She is an exciting and authoritative new voice in the world of cookery and food writing -- RUSSELL NORMAN * * author of Polpo * *Mina has managed to present world cuisine on a plate in this marvellous book -- JOSÉ PIZARROGlorious. A terrific read, and really inspiring to dip into . . . a literary amuse bouche, if you like * * Independent * *There are cook books that teach you to cook, others that help you to understand gastronomy. The Edible Atlas feeds your soul -- FERRAN ADRIÀA fascinating look at who's eating what, and why, across the globe. Author Mina Holland provides a heady mix of history, anecdotes and recipes for beginners to confident cooks alike -- JOHN TORODE and GREGG WALLACE * * Daily Mail * *Gastronomic heaven . . . glorious. Her writing is pleasurably evocative -- JOANNA BLYTHMAN * * Observer * *Here is a nice idea for a cookery book, amiably executed and attractively plated up . . . Holland is a resoundingly enthusiastic guide . . . Where she's visited, or even lived in, the places she's writing about, Holland puts in welcome splashes of autobiographical colour . . . Intriguing little facts are scattered hither and yon . . . the most appealing aspect of the book is its practical emphasis on cooking these cuisines at home . . . Most importantly, The Edible Atlas makes you hungry -- SAM LEITH * * Guardian * *If you're the sort of person who likes to read a cookery book rather than just flick through the recipes, this is one for you * * Waitrose Weekend * *An entertaining read . . . Holland looks at the food most typical of where she's visiting within the wider context of each society, seasoning with great nuggets en route * * Daily Mail * *An anthropological exploration of food . . . The fusion of history, literature and food even manages to weave in recipes and words of wisdom from some world-famous chefs en route * * Food and Travel * *The Edible Atlas explores what and why people eat as they do. Delving into 39 global cuisines from Catalan to Calabrian to Cantonese, the book is not only an enjoyable trip around the culinary world, but it also gives you the chance to try them yourself with three recipes from each region at the end of each chapter * * GQ * *

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Book SynopsisSunday Times BestsellerIt's a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike.Fortnum & Mason is a constantly evolving, hugely successful modern enterprise, one that respects its magnificent history while looking forward into the 21st century. The first Fortnum & Mason's cook book does the same, appealing to the modern reader and cook, whilst never forgetting the past.A contemporary, accessible recipe book that combines superb recipes and expert advice on ingredients, The Cook Book: Fortnum & Mason shines a light on the history of the best British cuisine, with delicious, contemporary Modern British dishes.Trade Review‘This book, with its lovely colour illustrations taken from old Fortnum’s direct marketing booklets, is undiluted nostalgic celebration’ Rose Prince ‘Some of my earliest food memories are of Fortnum & Mason … So, understandably, the Fortnum’s Cook Book has a strong nostalgic appeal for me, but a cookery book cannot survive on sentimentality alone, and I have insulted the book’s elegance already, besmirching it with hideously garish post-it notes’ Nigella Lawson ‘A beautiful new cookbook’ Clerkenwell Boy ‘It’s a beauty!’ Gizzi Erskine ‘(A) luxurious banquet offered in this lovely book. It is the perfect Christmas present for 2016’ Bread and Oysters ‘At last, an English cookbook of which to be proud … Tom Parker Bowles is a breezy writer with no pretensions, which makes this a most enjoyable read. An excellent present for a chap’ Country Life

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Book SynopsisRoden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella LawsonA fully illustrated updated edition of Claudia Roden''s masterpiece cookbook including over 300 delicious recipes and gorgeous full colour photography of local Italian scenery.The Food of Italy was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden''s encyclopedic knowledge of her subject infuses a rich and stunning book.The Food of Italy was first published in 1989. But the recipes are fresh yet timeless. For this edition Claudia has updated over 30% of the recipes to fit modern tastes, with new inclusions like farro salad and burrata. The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups. Featuring an incredible repertoire, The Food of Italy is completely approachable for home cooks.Trade ReviewTimeless... Completely approachable for home cooks * Daily Telegraph *So much more than a catch-all Italian cookbook. Claudia's writing puts the romance back into ubiquitous dishes such as panzanella and bolognese, and gives context to classic flavour combinations and techniques we take for granted... It's time to fall back in love with Italian mama food, guided by the mama of cookery writing and food anthropology -- Eve O'Sullivan * Guardian *Claudia’s erudite style remains as compelling as ever * Waitrose Kitchen *The writing is peerless, the recipes as meticulous as you would expect from perhaps the planet’s finest food writer * Observer *‘My favourite cookbook is Claudia Roden’s Food of Italy. Her writing is wonderful and she is incredibly thorough. I love this book in particular.’ * Russell Norman, Polpo *

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Book SynopsisDiane Morrisey got an Instagram account to spy on her six kids. One day, on a whim, she posted a photo of a cake she’d made. Before she knew it, she had a following asking for recipes and encouragement. So began Diane’s new life phase: teaching people how to pull together a meal in a cinch.A self-taught home cook and former caterer with six grownish kids, Diane Morrisey knows what people want to eat—and what they can cook in the short window most of us have to get dinner on the table. The 100 simple recipes in You Got This! are designed to give cooks confidence and new ideas to get out of the “what to cook” rut. Designed for carnivores, pescatarians, and vegetarians, alike, they make and break the rules: they lean on what you already have on hand, and celebrate the idea that sometimes dinner isn’t the whole shebang, but rather something that’s dinner-ish. That’s when Diane takes a package of store-bought pizza dough to make Butter Chicken Calzones. In Diane’s hands, quick cheesy numbers such as Sheet Pan Lasagna and lighter fare like Seared Salmon with Orange Avocado Salad come together in a snap. Veg-forward dishes including Roasted Cauliflower Curry and Sesame Green Beans with Crispy Tofu bring bold flavor and nourishment, while meals in bowls, such as Ginger Pork Vermicelli, have a place here, too. With gorgeous four-color photography throughout and tips on every page, You Got This! will empower those who are new to cooking and inspire anyone stuck in a “what to cook” rut.

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Book SynopsisComprises three classic works: Without Feathers, Getting Even , and Side Effects

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Book SynopsisEmbark on a culinary adventure with The Elder Scrolls: Tastes and Tales of Tamriel, a cookbook and travelogue of the most fascinating cultures, customs, and cuisine of the Elder Scrolls world!

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Book SynopsisTrade Review"If learning about fungi and foraging in the wild is your thing, you won’t go wrong with this excellent book."---Lee Senior, Towpath Talk"Jens is well known for his beautiful photographs of fungi and every page here is a demonstration of his skill and artistry. . . . If you are thinking of venturing into the world of eating wild fungi then you could not pick a more informative and well illustrated guide."---Geoffrey Kibby, Field Mycology"Well laid out from start to finish and is a very easy read. Every page has excellent full colour illustrations to complement an informative text. It has the potential to become the forager's handbook - the only one you might ever need."---David M. Gascoigne, Travels With Birds"Nicely produced with many excellent colour photographs. It contains a comprehensive introduction, explaining what fungi are, habitats where they are found, how to collect and cook fungi, and legal aspects of collection."---Christopher J. McInerny, The Glasgow Naturalist""Easily the best book on the market for identification of edible fungi in Britain and Northern Europe.""---Roy Stewart, British Naturalists Association

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Book SynopsisWhisky is Scotland's national drink and has been for over five hundred years, since then becoming a global phenomenon. It is a drink that is a profound and important part of Scottish life and culture but, unlike other countries and their national libations, it has hardly been used in food. Rachel McCormack is going to change that with this book. Limiting whisky to a drink, she believes, is similar to the traditional Presbyterian attitude to sex; it should only be done with the lights off and in the missionary position. Rachel believes that there is an entire Karma Sutraof whisky use out there and she has put it in this book.   Interspersing an engaging mix of anecdotes, history and information on distillers and recipes, this book will appeal to everyone from the cooking whisky connoisseur, to the novice whisky learner looking for some guidance on what to eat and cook. Rachel travels the length and breadth of Scotland, discovering a myriad of unique and interesting people

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Book SynopsisFish is becoming popular with the British who are learning to appreciate its enormous variety, versatility and its value as an useful part of a healthy diet. Drawing on culinary traditions from around the world, the author presents the recipes he serves at his Seafood Restaurant in Padstow.Trade Review"'Deserves a place on everyone's kitchen shelf' - Sophie Grigson"

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Book SynopsisRick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.

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Book Synopsis A sumptous book of delicious tried-and-tested recipes that are ideal for afternoon tea.

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Book SynopsisKeep your cholesterol levels in check and reduce your risk for developing heart disease and other chronic conditions with these 200 healthy and satisfying low-cholesterol recipes. Is your health care professional concerned about your high blood cholesterol levels? Do you worry that excess weight could have a detrimental effect on your health? Or are you simply looking for a healthier lifestyle? Changing your diet is the most effective way to lose weight and reduce your cholesterol level and The Everything Low-Cholesterol Cookbook is here to help! This cookbook is your introduction to the benefits of a heart-healthy diet. Learn about cholesterol and its role in heart disease, how lifestyle changes can reduce your risk of heart disease and other chronic conditions, and how losing excess weight can improve your health. You’ll also find 200 recipes for satisfying dishes that focus on a rainbow of vegetables and fruits, healthy fats, and satisfying proteins. Each recipe is low in sugar but high in flavor, so you don’t have to sacrifice delicious foods to be healthy!

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Book Synopsis'I am grateful to add Flavour, quite simply a gorgeous book, to my Sabrina Shelf. As ever, deliciousness abounds...' - Nigella Lawson'Sabrina Ghayour has a knack for colourful, intensely flavoured, no-fuss recipes ... Perfect for relaxed family suppers' - Daily Mail'Sabrina Ghayour's appeal is in offering simple Persian and Middle Eastern-inspired recipes that are fuss-free and burst with flavour... this new book has that appeal in spades - Delicious MagazineThe new collection of simple, delicious, crowd-pleasing recipes from the bestselling Middle-Eastern chef.Enjoy over 100 fabulously flavourful recipes with a Middle-Eastern twist - perfect for family, friends and every occasion. CONTENTS INCLUDE:SaladsChicken shawarma salad; Halloumi, blood orange & pistachio rocket salad; Spice roasted butternut & black rice saladLittle bites & savoury treatsCurried cheese & potato puffs; Tamarind chicken wings; My sweet, salty & sublime BHTMeat, poultry, fish & seafoodHerb koftas with warm yogurt sauce & spiced mint butter; Ras el Hanout & orange lamb cutlet platter; Pan-fried salmon with barberry butterVegetables & pulsesSmoked aubergine with lime & maple dressing; Charred broccoli with lemons, chillies & yogurt; Mama ghanoushPasta, noodles & grainsHarissa, tahini & lamb spaghetti; Nut butter noodles; samosa pastaSweetFeta, basil & strawberry cheesecake cups; Lime, coconut & cardamom loaf cake; Pistachio & chocolate dream cakePraise for Sabrina Ghayour:'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson'I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight.' - Tom Parker Bowles'The golden girl of Persian cookery' - Observer

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Book SynopsisThe story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16 rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Ladurée's wife, then had the idea of combining the Parisian café with a pastry-shop, thereby creating one of Paris' first tea-rooms. In 1993 Ladurée was bought by Francis and David Holder and becomes one of the best-known gourmet addresses in Paris, a veritable institution with its famous "macaron" as its emblem. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo. In this book Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macarons in all their variety, this icon of French "art de vivre" is brought to life in a palette of pastries the colour of powder pink, light green, bright purple, and lemon yellow.Trade Review"Every gold-edged page of “Sucré,” the rerelease of Ladurée’s out-of-print 2011 cookbook from pastry chef Philippe Andrieu, reveals some of the most iconic recipes from the Parisian bakery founded in 1862." - Los Angeles TimesTable of ContentsIntroduction: The history of Ladurée 1. Macaroons; 2. Little Cakes; 3. Ice-creams and fruit desserts; 4. Tarts; 5. Puddings and verrines; 6. Big Cakes; 7. Breads ; 8. Tea-time and candies; 9. Little biscuits; 10. Beverages; 11. Basic recipes.

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Book SynopsisThe no-low alcohol lifestyle is booming, as more and more consumers are seeking fabulous mixed drinks that skip the alcohol.Gone are the days of sugary Shirley Temples and soda-topped fruit juice. It is time for a mocktail revolution that combines non-alcoholic ingredients to create sensational alcohol-free drinks that rival any boozy well-crafted Martini or Old-Fashioned.Whether sober-curious or conscious of the health benefits of abstaining from alcohol, Free Spirited will guide readers through this flavor-fuelled journey in low-/no-alcohol adult beverages. With a primer in bartending techniques to create better drinks, it's perfect for beginners and seasoned mixologists alike. You'll learn how to recreate timeless drinks like the Margarita and Old Fashioned into non-alcoholic wonders and discover original recipes that offer inspiration for personal cocktail experimentation.With 60 recipes, there is something for everyone, from a Cos-No-Politan and Sober Sidecar to a Hibiscus Tea-Tin

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Book Synopsis70 NEW RECIPES FROM THE BESTSELLING AUTHOR OF ONE TIN BAKES!Craving a warm cookie, straight from the oven, but don''t want to buy lots of expensive ingredients or make an enormous quantity to last for weeks? Then this is the recipe book for you! Edd''s tasty cookies are simple to make, with straightforward instructions and mouth-watering flavours. Only ever making a maximum of 6 biscuits, these are the perfect little treat. From Lemon Custard Creams to Sticky Toffee Cookies, Red Velvet Sandwiches and Mint Thins there is a perfect cookie for every moment, to be made just for you. The first ever winner of The Great British Bake Off, Edd is known for his reliable recipes and expert baking know-how, so even a beginner baker is guaranteed to find joy in these 70 sumptuous recipes. Whether chewy or gooey, chocolatey or crunchy, a small batch of cookies makes everything better!

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Book SynopsisAn inclusive, all-new collection of dessert recipes for everyone to enjoy, no matter their age, dietary restrictions, or skill level in the kitchen, from the #1 New York Times bestselling author of Vegan, At Times and Deceptively Delicious.In her five cookbooks to date, Jessica Seinfeld has shown readers that healthy eating need not be a chore or a bore. Now she’s back to show you that this truth applies even to dessert. The recipes in Not Too Sweet allow home cooks to prepare crowd-pleasing desserts for any diet, be it vegan, gluten-free, less-sugar, no-sugar, no-nuts...or “no restrictions.” With her trademark accessibility and ingenious use of ingredients, Seinfeld provides step-by-step instructions for making all manner of treats—chocolatey, fruity, traditional, quirky—that will satisfy every (not too) sweet tooth. Featuring gorgeous, inviting photography, and entertaining stories from th

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Book SynopsisWITH KISSES FROM ITALY A frosty masterclass in the simple art of gelato... Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns – as well as the only chocolate sauce you’ll ever need and a tip sheet for pairing flavours. "Once you’ve had one, you’ll want them all" Evening Standard This is the moment when gelato becomes your cold, sweet new Italian obsession.Trade ReviewWe don't want to say this is definitively the best ice cream in London but we can't imagine what could beat it * Londonist *Some of the best gelato in London * Vogue *This is the best gelato in London * Infatuation *Once you’ve had one, you’ll want them all * Evening Standard *The best gelato outside Rome * Elle *The master of Italian ices * Women’s Health *Gelato in London means one man, Mr Jacob Kenedy * Mr Porter *With tips, techniques and recipes, this is a celebration of semifreddo, a gala of granita, a fever dream of ice cream. * GQ Magazine *

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Book SynopsisHer friendly commentary inspires readers to step into the kitchen and cook healthy meals, again and again. And the book wouldn't be complete without plenty of pictures of her lovable, food- obsessed puppy sous chef, Cookie, of course! With delicious recipes like chai-spiced steel-cut oats, a pesto and quinoa power salad, jasmine tea mojitos, and reader favourite banana oat bread, Love Real Food is a natural extension of Taylor's blog, including the hallmarks that entice her many readers to visit her site daily for more. She's got quite the fanbase eagerto buy the book: Her blog has more than a million visits per month, and she commands more than 180,000 followers on Facebook, Twitter, Instagram, and Pinterest. Taylor guides the home cook with ease and inspires us all to tinker with recipes until they fit our lifestyles. She deconstructs nutritional information, cutting through marketing noise and referring to trusted resources. She encourages us to listen to our appetites and explore a whole-foods philosophy to live a healthier life. As always, her recipes are developed with accessibility and versatility in mind. They encourage you not just to "eat this," but to eat like this. Take it from her readers: You'll love how you feel.Trade Review“As a longtime reader of Cookie and Kate, I've anticipated this book for years. And not surprisingly, it 100% delivers. The recipes and photos perfectly echo Kate's taste and aesthetic, while providing new and exciting dishes for the beginner and advanced cook alike. I can't wait to get in the kitchen and try everything.”—Dana Shultz, author of Minimalist Baker's Everyday Cooking “Kathryne's debut cookbook is packed with all the wholesomeness, approachability, and charm that fans of her blog, Cookie and Kate, have come to love. Featuring flavorful recipes made from simple, whole foods, a ton of helpful tips, and many heartwarming cameos from Taylor’s canine sidekick, Cookie, Love Real Food is sure to become an everyday staple in kitchens everywhere—mine included!”—Angela Liddon, founder of Oh She Glows“I’ve always loved Kathryne’s approach to cooking because of her focus on flavors and easy-to-master meals. Her cookbook is no different: it's filled with beautiful, approachable vegetarian recipes that the entire family will enjoy. This book will easily become a staple for everyday cooking!”—Erin Alderson, creator of Naturally Ella“I just love Kathryne’s approach to real food! Simply put, this is the food that I want to eat every day. It’s a celebration of real, beautiful, and wholesome food. The book has a range of healthified favorites, like Easy Carrot Cake and Roasted Eggplant Lasagna, as well as recipes with super creative flavor combinations, like Chickpea Tikka Masala and Fresh Greek Nachos (yum!). No one is going hungry at this party—I think we can all raise our glasses of Strawberry Rose Sangria and (avocado) toast to glorious satisfying food.”—Jeanine Donofrio, creator of Love and Lemons

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Book SynopsisThis pocket-sized collection of helpful guidance and satisfying recipes will help students eat well and affordablyEvery student needs to fill their belly as well as their brain. But even if you can barely make toast, this starter guide to killing it in the kitchen will give you what you need to succeed.From the very basics through to more adventurous dishes, whether you're a vegan or an omnivore, these recipes are budget-friendly, super tasty and easy to make.Inside, along with plenty of vegetarian and vegan-friendly options, you'll find:- Basic, easy-to-follow advice on what you need to start cooking- Breakfast recipes and smoothies- Soups and starters- Mains and salads- Snacks and midnight cravings- Sweet treats and dessertsAnd the reliable recipes in these pages include the following dishes and many more:- Spaghetti Bolognese- Garlic bread- Pork or vegetable stir-fry- Teriyaki salmon- Chicken curry- Avocado salad- Chocolate brownies- Low-fat banana muffins

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Book SynopsisExplore an exotic cuisine in over 180 authentic recipes shown step by step in more than 700 photographs

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Book SynopsisVegan recipe developer Jackie Jones provides a huge selection of recipes for deliciously vegan versions of classic Scottish as well as newly designed dishes using healthy ingredients and cooking techniques, including braising, sprouting and steaming.This book includes wholesome vegan versions of Haggis, Neeps and Tatties, Scotch Broth and scrumptious Cranachan, as well as advice on using Scottish seasonal fruit and vegetables to create healthy and delicious dishes such as Calcium Super Salad, Spring-In-Your-Step Veggie Burger and Very Berry and Beet Smoothie. Other recipes include Broad Bean Soup with Bannocks, Buckwheat, Carrot and Apple Salad, Braised Celeriac and Haricot Beans with Hazelnut Crust, and Sticky Toffee, Pear and Ginger Pudding.From easy brunch recipes through appetisers, hearty main courses and indulgent puddings, The Scottish Vegan Cookbook has them all many illustrated with beautiful photographs and accompanied by nutritional tips as well as information about Scotlan

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